This exceptionally well-balanced, authentic Balsamic Vinegar of Modena is perfect for every day use. Balsamic Vinegar of Modena IGP is submitted to the European production controls. It is made of cooked grape must (at least 20%) and wine vinegar in variable proportion and must reach 6% acidity. The thickness depends on the content of cooked grape must and aging time. Since the law does not allow the use of numbers on the labels of IGP balsamic Vinegars, we use symbols to indicate the ageing time: one barrel = 2 years. Aged 4 years in 2 different barrels, this balsamic is great for everyday use on salads, roasted vegetables, grilled meat, potatoes, sauces, dips, and marinades. Selected by Zia Pia, a boutique importer of artisan Italian foods.
Acetaia Leonardihas been producing balsamic vinegar since the mid-19th century. They source all their grapes from their own vineyards and control every step in producing their balsamic vinegar. Grapes are picked by hand and gently pressed to prevent bitterness and the process of transforming the cooked grape juice, or grape must, into aged vinegar has been passed down from father to son for generations.
